Recipe contributed by: Arbez Patel
Born in Karachi and a proud Texan since 1980, Arbez has two extremely picky kids and a non -veg husband. She is a medical technologist by profession who is not passionate about cooking but can be creative in the kitchen when she needs to.
Growing up in Karachi, I spent many an afternoon at the home of my Goan friend Jenny, watching her mom prepare the evening meals. In our second year of college Jenny’s lovely mom became ill, and Jenny herself took over the task of cooking for her family. Following recipes in her mom’s hand written note book Jenny and I muddled along trying to come up with a passable variation of what Aunty threw together with one hand tied behind her back.
A couple were disasters, some had us in absolute hysterics and some were actual winners! The Vindaloo was one such recipe we mercifully mastered in just a couple of attempts, and what a triumphant day that was.
Vindaloo originated in Goa, a Portuguese – Indian colony. The Portuguese introduced their own way of cooking various meats especially pork by marinating the meats in wine, garlic and a variety of spices called Vinha de alhos and the Pork Vindaloo was born. I can never make this dish without thinking of my crazy college days and a sweet friend who was to lose this sweet gentle lady she called mom. So with a prayer and a kiss towards heaven, here is my variation of the Vindaloo all wrapped up in puff pastry or a papeta pattice (aloo tikki style), cos we parsis can make a tea time snack out of anything!
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.